| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
No PIC or certified food protection manager (CFPM) was avaliable during the inspection. Observed no active managerial control over date marking, cold holding temperatures, and proper sanitizing strengths. I will return within ten (10) days to ensure the PIC with the CFPM certificate who showed up at the end of the inspection has trained other kitchen staff so that when the PIC is not avaliable the regulations of the code being maintained. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
COMMENT: Observed open beverages in use stored at the back prep table by meat slicer. CDI. The beverages were moved to an appropriate location. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
COMMENT: Observed unwashed produce in the walk in cooler (avacados, limes and lemons) stored above ready to eat foods in the walk in cooler. CDI. Food employee moved the unwashed produce below ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
In the three compartment sink, no quaternary ammonia was avaliable (0 ppm when tested). CDI. Food employee repaired the sanitizer dispenser to provide 200 PPM of quaternary ammonia. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
In small flip top reach in, observed goat cheese, marscapone, and grilled onions all above 41F (see temperature chart). CDI. The foods were placed in the flip top this morning. Food employee moved the foods to the reach in cooler to and they all cooled to 41F and below. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
In reach in cooler, observed pickled cut kale/apple mix and pickled kale slaw with a preparation date mark of 3/1. Observed tomato soup with a prep date mark of 2/28. In the walk in cooler, observed chic peas in container in walk in cooler with prep date of 2/9; observed opened goat cheese and opened salami with no date mark. CDI. The kale slaw, kale mix, salami, tomato soup, and chic peas were voluntarily discarded. Goat cheese was verified open 3/7/19 and was date marked accordingly. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
COMMENT: Observed time procedure for outside half and half being followed however no written procedure was avaliable.CDI. A written procedure was emailed and filled out by the PIC to keep on file. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed salmon cooling in the top flip top unit wrapped in plastic wrap with the intention of cold holding without proper cooling (in walk in cooler, not tightly wrapped). CDI. The salmon was sliced this morning around 7 am, it was 915am when temperature was taken, therefore it still had 1 hour 45 mins to cool. The PIC immediately placed salmon to cool in the reach in cooler and was temped at 38F. Always use proper cooling methods to cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Thin probe thermometer was not accessible for use at the time of the inspection. Food employee provided a thick tip thermometer that was calibrated and read 45F. CDI. Near the end of the inspection, EHS observed thin tip thermometer properly calibrated at front coffee area. Thermometers shall be accessible and accurate. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
COMMENT: Observed bagged employee food being stored in the walk in cooler intermingled with fruits for the front bar. Ensure that all employee food is stored in a way that prevents any potential contamination. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
COMMENT: Observed boxed single service containers/lids boxed on floor in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Ensure that the small flip top reach in cooler is maintaining a proper ambient temperature cool enough to maintain all temperatures in the top portion of the unit. Digital ambient thermometer read 34F. This is a precautionary measure. Continue keeping lids closed as often as possible. |